Coeliacs Suffer Neurological and Mood Disorders Too: The Researchers Catch Up..

Ooh, we could have told them this about 6 years ago at least couldn’t we? However, it is nice to see published research backing up the fact that coeliac disease is not ‘just’ a gastrointestinal disorder; it affects us psychologically and neurologically too. And that’s to say nothing of the people who have NCGS (non coeliac gluten sensitivity). As the researchers say:

A gluten-free diet (GFD) could avoid cerebellar ataxia, epilepsy, neuropathies, migraine and mild cognitive impairment…. Common psychiatric symptoms in untreated CD adult patients include depression, apathy, anxiety, and irritability and schizophrenia is also common in untreated CD..

Have a read here of the abstract:

The progression of coeliac disease: its neurological and psychiatric implications.

One of the reasons I started this TGF stuff was the very fact that I kept seeing coeliacs on the traditional GF diet still having these kind of symptoms (including me: migraine, brain fog, restless legs etc). When you remove all sources of gluten, and not just gliadin, some get better. Simple as. When you also treat for autoimmune pathology and barrier hyper-permeability, even more do.

Just sayin’..

Source: Foodsmatter e-news.

If It’s Not Gluten Per Se, Might It Be the ATIs in Grains?

grain iconFascinating studies starting to come out about different non-gluten proteins possibly being (one of) the causes or at least exacerbators of gluten related disorders.

The latest suggests that ATIs (amylase-trypsin inhibitors) – the stuff we’ve known for yonks block effective absorption – may yet turn out to be a major cause of NCGS (non coeliac gluten sensitivity). It may not (just) be the gluten in other words.

They found the ATIs in wheat (and possibly other grains):

can lead to the development of inflammation in tissues beyond the gut, including the lymph nodes, kidneys, spleen and brain. Evidence suggests that ATIs can worsen the symptoms of rheumatoid arthritis, multiple sclerosis, asthma, lupus and non-alcoholic fatty liver disease, as well as inflammatory bowel disease….

…Further to inflaming chronic health conditions outside of the bowel, ATIs may contribute to the development on non-coeliac gluten sensitivity.

Interestingly, they also pointed out that these ATIs are present in commercial gluten products:

we demonstrated that ATIs from wheat, that are also contaminating commercial gluten, activate specific types of immune cells in the gut and other tissues..

Anyway, it’s good that we’ve actually got some studies going on (and being paid for!), but this is not exactly news. There have been many murmurings about ATI being the initial trigger for wheat sensitivity and coeliac disease for years. One interesting article I read was this one, written actually in 2014:

Celiac, Gluten and Trypsin Inhibitor

And this study was done in 2012:

Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4

They even end by saying:

Moreover, ATIs may fuel inflammation and immune reactions in other intestinal and nonintestinal immune disorders.

I feel the coming-on of a ‘gluten related disorders SYNDROME don’t you, where there are multiple factors and triggers causing an inflammatory and immunological reaction in the body? I would also not be surprised to find the same protein in the other grains has the same effect (it’s just that they’ve studied wheat here) and that they are cross-reactive, which could be a reason for why we need TGF (grain and dairy free) rather than traditional gluten free in NCGS sufferers and non-healing coeliacs.

The thick plottens…Have a read here of the report anyway:

New study links protein in wheat to the inflammation of chronic health conditions

Conclusion: lower/remove the inflammatory triggers, repair the barriers and support the immune system and health generally. See the Gluten Plan here.

Gluten E-Summit 2014 Review Freebie

As proGluten Summit Review 2014 3Dmised, I have now put the Gluten Summit 2014 article series into one document for easy peasy download. You can get your free 40 page review instantly by just clicking on the cover in the right hand column on the site, or here. I will also load it into Resources. I’m just too good to you.

In making this available, my hope is that newbies to TGF world can read it and understand they are not going mad, and that people with any form of gluten related disorder will use it to show their health professionals, friends and family they’re not going mad!

In practical terms, it gives tons of explanation, testing and treatment tips from the leading experts in the GRD field, and that, frankly, is invaluable.


Finally, a thank you to for commissioning it and making me sit down and do it!

I hope it helps.



Gluten Cross-Reactive Foods List

The body can easily confuse other foods that look structurally similar to gluten and give gluten sensitives and coeliacs the same gluten reaction. Here is a reminder list of the gluten cross-reactive foods for you (requested by J today so thought it might be useful to have it on here and searchable) and I have also put it on the Gluten Diet page, too.


The Cross-Reactive Foods

If any of these are found positive, they need to be avoided for life in the same way as gluten.





Polish Wheat 






Cow’s Milk 

Alpha-Casein & Beta-Casein 


Milk Butyrophilin 

Whey Protein 


Chocolate (Milk) only milk chocolate is cross-reactive because, obviously, it contains milk. Cocoa itself is safe.

Yeast -a combination of brewer’s and baker’s yeasts is used in tests so could be both or either

You can check for antibody reactions showing on these foods using the Cyrex Labs Cross-Reactive Foods Test on the shop here.

We must bear in mind, though, that some people do not have antibody reactions and have other processes going on in food sensitivity, but this is certainly the main type of test to go for – the ALCAT test is a good double-checker if you suspect something.  I particularly recommend this test for people who are starting a gluten free diet and want to know which other foods might slow their healing and progress down. Do it BEFORE you give up any of the foods for maximum info.

The Cyrex test also looks for common substitute food problems (these are not cross-reactive):

The Common Substitute Foods

If any of these are positive, they can be re-tested and re-introduced if negative once Array 2 shows the gut barrier has healed.


Coffee  – instant coffee has been found to be cross-contaminated and therefore reacts but coffee beans, ground and brewed is safe
Potato – white potato is tested


Hope that helps remind you which are which!

Gluten Summit: The Round-Up!

At last, I have come to the final part of the Gluten Summit series: the summary! What are the main conclusions? What can help us most practically in our day-to-day gluten lives? Have a read of the round-up piece here:

Gluten summit Gluten Summit Summary: What Have We Learned?

In this report, I have picked out the best nuggets from the four key areas: Overview, Causes, Diagnostics and Treatment.

To read the introduction to the Gluten Summit, see here. Catch up with the mini-series 1,234 and 5.

I really hope you found this series useful and that it will open some eyes to the real problem of gluten-related disorders and overturn some of the pervading – and frustrating – myths about gluten illness. It most definitely is NOT all about coeliac disease or gliadin, and the traditional gluten free diet approach falls woefully short for many gluten-sensitives. If we only get that key message across to more people, then I’ve done my job!

I will shortly be putting the whole series as a free download on the site and I hope people will use it as a sort-of gluten-related disorders ‘primer’ and will give it to dissenting or simply gluten-uneducated friends, family and health professionals when they need to.

Finally, thank you to CoeliacsMatter, who commissioned the series and made me do it!

Gluten Summit Series 5: Lipski and Shoenfeld

Gluten summitNumber five in the Gluten Summit series of reports today for you and the summary should follow sometime next week, then we’re all done!

Gluten Summit Speakers Series: What Did They Say?

In this report, Micki Rose focused on advice from a leading clinical nutritionist, Dr Liz Lipski and a world authority on autoimmune disease, Dr Yehuda Shoenfeld.

To read the introduction to the Gluten Summit, see here. Catch up with the mini-series 1, 23 and 4.


Gluten Summit Speaker Series 2: Vojdani

Gluten SummitThe next article in my Gluten Summit speaker series is now out for your delectation! Here’s the last one if you missed it. This time, I have focused solely on Dr Aristo Vojdani who explained in great detail about the immmunological processes going on in gluten related disorders (GRDs). I have done my best to simplify it for you so we can all understand these complex mechanisms.

I liked his lecture because I thought it explained things like why we get suddenly sensitive after munching gluten (or any food) ‘fine’ for years, why we start new symptoms and why our reactions seem to get worse with smaller and smaller amounts. He also made the point that simple food intolerance testing like IgG and IgE testing is not good enough; a premise, as many of you know, I have agreed with for years and have been offering some of the widest antibody and cellular marker testing available in the UK for the last 4/5 years, I thank you 🙂

OK, ready to learn more? Go have a read:

Gluten Summit Speakers Series: What Did They Say?

For the second report (see here for the first) Micki Rose focuses on immunology with Dr Aristo Vojdani who, because he had so much interesting stuff to say, gets an article all to himself.

Enjoy. Does it help you to understand the processes a bit more; it did me?

Gluten Summit Speakers Series 1: Marsh & Fasano

CM_logo Just to let you know that my first article in the Gluten Summit mini-series is now out, published by CoeliacsMatter. In this first one, we see what Dr Marsh, the ‘Godfather of Coeliac Disease’ had to say about the way his scoring system is being misused (in his view) and how Prof. Fasano believes the increase in gluten related disorders is due to changes in our microbiome (the gut flora balance) and barrier function loss.

Enjoy. Just working on the second article.

Gluten SummitHere’s the Intro if you missed it:

Gluten Related Disorders: Our Knowledge Expands Micki Rose reports on the e-summit earlier in 2014.

and the first in the mini-series:

Gluten Summit Speakers Series: What Did They Say? Micki Rose reports. First up: Dr Michael Marsh & Professor Alessio Fasano

Effect of Wheat and Gluten on Brain Oxygenation

Useful little 2 minute video for you today from Dr O’Bryan explaining how scientists have shown, using scans, how blood flow is affected when we eat wheat. Compromised blood flow = low oxygen = poor performance of the brain.

#Gluten Free Summit: Free To Join!

Register for the Gluten Summit

This is really exciting! Dr Tom O’ Bryan, whose work you know I have referred to several times on TrulyGlutenFree, is bringing together a load of gluten experts who will be giving free lectures and interviews online from November 11th-17th. You can access all the interviews for free, which is just fabulous, and you will also be able to download the whole archive or selected stuff if you can’t make it live.

Anyway, here’s the blurb for you – some truly useful speakers here and I suggest you put the dates in your diary. Register and the various schedules will be sent to you so you can choose which you want to listen to most – or have a learning week and do all of them, which is what I plan to do in case I can learn something new about this fast-evolving subject. To help you, I have highlighted the people I really rate – I will be making sure I listen to them at least.

Why am I not speaking? Well, I have decided to concentrate on building the resources to help people with gluten related disorders to get well and leave the awareness-building and drum-banging to others. I’ve done much of that in my time; let someone else do it now whilst I beaver away a bit more quietly!

Update: here’s a video of Tom explaining about the summit for you

The Gluten Summit Online

This FREE event is taking place online from November 11- November 17. Dr. O’Bryan has gathered 29 of the world’s experts and opinion leaders on the topics of gluten-related disorders, healthy living and nutrition, each in a one-to-one interviews about their particular areas of expertise.

Register for FREE now here: 


The Gluten Summit will:

– Bring the latest research to the public eye with interpretation from Dr. O’Bryan;

– Call more attention to gluten-related disorders;

– Potentially improve diagnosis and treatment in practice;

– Teach better practices for safely eating outside of the home;

– Encourage more clinicians, practitioners and patients to ask, “Could it be gluten?”


Who is speaking at the Gluten Summit?

Prof. Michael MarshDr. Loren CordainDr. Alessio Fasano

Dr. Umberto Volta

Dr. Aristo Vojdani

J.J. Virgin

Dr. Mark Hyman

Jeffery Smith

Dr. Deanna Minich

Dr. Yehuda Schoenfeld

Dr. David PerlmutterDr. Natasha Campbell-McBrideDr. Daniel Amen

Dr. Marios Hadjivassiliou

Dr. Mark Houston

Dr. Rodney Ford

Andrew Keech

Erica Kasuli

Cynthia Kupper

Dr. Liz LipskiDr. William DavisDave Asprey

Nora Gedgaudas

Dr. Peter Osborne

Jaqui Karr

Sayer Ji

Tom Malterre

Suzy Cohen

Melinda Dennis


When is The Gluten Summit?

The Gluten Summit will take place from November 11-17. It is a FREE, online event. Each day, 4-5 interviews will be available to watch over the course of 24 hours. The information each interview contains will be educational for you–even potentially life changing–as you learn the importance of these new healthy practices for you and your family.


How much does it cost?

The Gluten Summit is free for all attendees.


How do I register?

Visit here to register for this free, online event today!


Don’t miss the world’s very first Gluten Summit!